High hydrostatic pressure processing of foods
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Elsevier
Reference212 articles.
1. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment;Aganovic;Journal of Cleaner Production,2017
2. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;International Journal of Food Microbiology,2007
3. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing;Ahn;Journal of Science and Food Agriculture,2015
4. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils;Akdemir Evrendilek;Food Control,2011
5. Comparative structural changes and inactivation kinetics of pectin methylesterases from different orange cultivars processed by high pressure;Alexandrakis;Food & Bioprocess Technology,2013
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review;Food Research International;2023-12
2. The effects of high-pressure processing on the nutritional quality of sprouts: A review;Food Bioscience;2023-12
3. Biotransformation of wheat proteins with Lactobacillus sp. following high hydrostatic pressure pre-treatment to reduce gluten immunoreactivity;Journal of Cereal Science;2023-11
4. High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets;Applied Sciences;2023-03-17
5. High-pressure processing effect on conjugal antibiotic resistance genes transfer in vitro and in the food matrix among strains from starter cultures;International Journal of Food Microbiology;2023-03
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